Eros Sushi Wrap

Discover the irresistible allure of the Eros Sushi Wrap, a fusion of vibrant flavors and silky textures designed to elevate your sushi experience. This recipe combines perfectly seasoned short-grain sushi rice, fresh sashimi-grade tuna or salmon, and crisp vegetables like carrot, cucumber, and avocado, all enveloped in a delicate nori sheet. A drizzle of zesty homemade spicy mayo brings just the right amount of heat, while sesame seeds add a delightful crunch. Quick and easy to prepare, these sushi wraps are perfect for a light dinner, party platter, or on-the-go meal. Pair with soy sauce, pickled ginger, and a touch of wasabi for a dish that's as visually stunning as it is delicious. Whether you're a sushi enthusiast or a first-time roller, this recipe is guaranteed to impress!

Nutriscore Rating: 72/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 sheets Nori sheets
• 2 cups Short-grain sushi rice
• 2.5 cups Water
• 2 tablespoons Rice vinegar
• 1 tablespoon Sugar
• 0.5 teaspoon Salt
• 8 ounces Fresh tuna or salmon (sashimi-grade)
• 1 medium Carrot
• 1 small Cucumber
• 1 medium Avocado
• 2 tablespoons Soy sauce
• 3 tablespoons Mayonnaise
• 1 teaspoon Sriracha
• 2 teaspoons Sesame seeds
• 2 tablespoons Pickled ginger
• 1 teaspoon Wasabi (optional)

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear. This removes excess starch and ensures the rice is not too sticky.

Step 2

In a medium saucepan, combine the rinsed rice and water. Bring to a boil over medium heat, then lower the heat to a gentle simmer. Cover and cook for 18-20 minutes until the rice is tender and the water is absorbed.

Step 3

While the rice cooks, mix the rice vinegar, sugar, and salt in a small microwave-safe bowl. Microwave for 20 seconds to dissolve the sugar and salt, then stir to combine.

Step 4

Once the rice is cooked, transfer it to a large, shallow bowl. Gently fold in the vinegar mixture with a wooden spoon or spatula. Allow the rice to cool to room temperature.

Step 5

Prepare the fillings by slicing the tuna or salmon into thin strips. Peel and julienne the carrot, slice the cucumber into thin matchsticks, and cut the avocado into thin slices.

Step 6

In a small bowl, combine the mayonnaise and sriracha to create a spicy mayo sauce.

Step 7

Lay a nori sheet shiny-side down on a bamboo sushi mat or a clean work surface. Spread a thin layer of the prepared sushi rice over the nori, leaving about a 1-inch border along the edges.

Step 8

Place a few strips of fish, some carrot, cucumber, and avocado slices horizontally across the center of the rice. Drizzle with a small amount of the spicy mayo sauce. Optionally, add a pinch of wasabi for extra heat.

Step 9

Using the sushi mat or your hands, carefully roll the nori sheet tightly from the bottom, tucking in the fillings as you go. Seal the edge with a little water to help it stick.

Step 10

Repeat with the remaining nori sheets and fillings.

Step 11

Using a sharp knife, slice each wrap in half diagonally or into bite-sized pieces. Wipe the knife with a damp cloth between cuts to ensure clean slices.

Step 12

Sprinkle sesame seeds over the wraps for garnish and serve with soy sauce, pickled ginger, and extra sriracha mayo on the side.

Nutrition Facts

Serving size	1718 grams (1718.0g)

Amount per serving	% Daily Value*
Calories	1603

Total Fat 71.40g	92%
Saturated Fat 10.60g	53%
Polyunsaturated Fat 4.20g
Cholesterol 170mg	57%
Sodium 3283mg	143%
Total Carbohydrate 170.40g	62%
Dietary Fiber 18.10g	65%
Total Sugars 19.40g
Protein 72.30g	145%

Vitamin D 1021IU	5103%
Calcium 212mg	16%
Iron 6mg	32%
Potassium 2346mg	50%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.8%

Protein: 17.9%

Carbs: 42.2%